Although New York City residents Casey DeBois and Ross Mopsick considered their spring wedding on Montauk a destination one, they didn’t ask guests to travel far for the rehearsal dinner festivities that kicked off the celebratory weekend on May 16, 2014. A single bus ride to nearby Navy Beach was all it took to transport invitees to their seaside fiesta and into a relaxed state of mind. The Friday night party was all fun—from grab-and-go tortilla chips, to buñuelos for a sweet snack, to locally sourced ales—and no fuss.

Welcome to Montauk

Guests were greeted when they arrived in Montauk with sentimental goodies in a canvas tote. Heart-shaped cookies baked by a family friend, a custom matchbox, and a hangover kit including Pellegrino and Advil provided invitees with weekend essentials. The vintage nut bags were filled with Ross’s dad’s hand-roasted trail mix that derives from a secret family recipe and, ironically, does not include peanuts.

Another touch? “If you’ve ever been to Montauk, you’ve undoubtedly seen postcards, signs, and T-shirts reading, ‘Montauk—The End,’ because it sits at the very end of Long Island,” explains the bride. “It’s a distinctive Montauk adage, but not exactly fitting for the start of our new lives together. So we took some liberties and created bumper stickers that said, ‘Montauk—The Beginning.’”

Turnkey Ready (to Party)

Although Solé East Resort, a local hotel where guests stayed, is decidedly upscale, the duo instead played into the relaxed, come-and-go atmosphere characteristic of the lodge (and of Montauk) by gifting old-school motel keychains, customized with the wedding date as the “room number.” Confetti from The Confetti Bar included mini cutouts of the couple’s wedding hashtag as a reminder for invitees to share the weekend’s photos on social media. A few friends threw handfuls of the glittery bits onto the couple during their processional the following day.

Beachside Bash

A Party of Pastimes

“Given that it was a destination wedding, we thought it was important to have an inclusive event on Friday night, rather than a private rehearsal dinner,” says Casey. The beach setting, relaxed agenda, and loose time frame catered to invitees of all ages, like this little guy, who busied himself by skipping rocks.

Chip-Chat

Grab a Cold One

The pair served two local brews from Montauk Brewing Company: Summer and Driftwood Ales. “I loved the classic design of the cans,” says the bride. “They also happen to be my husband’s beer of choice whenever we’re out in the Hamptons.”

Fun and Flames

Three separate bonfires doubled as light and heat for the outdoor party. Wooden benches surrounded each pit, where people roasted marshmallows and made s’mores. The arrangement reminded the bride of her most treasured childhood memories made on many a summer evening.

Dinner’s on the Move

Guests munched on authentic Mexican cuisine from Montaco, a gourmet food truck local to the Hamptons. The fare included three taco varieties, chips and salsa, esquites (Mexican corn), and buñuelos (cinnamon sugar dessert chips).

For Dabs and Drizzles

Wrapped in Love

“I am a little obsessed with serapes and have used them a few times in my design projects,” says Casey, who’s an interior designer. The couple bought 125, one for each welcome bag, from a vendor in Mexico and encouraged guests to tote them to the beach for sitting on or wrapping up with when temperatures dropped.